Creamy Pineapple Cheesecake Recipes

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EASY AND CREAMY PINEAPPLE CHEESECAKE RECIPE



Easy and Creamy Pineapple Cheesecake Recipe image

This delicious pineapple cheesecake has a creamy and rich topping that will make you feel like you're eating a slice of your grandma's delicious homemade pie!

Provided by momma lew

Categories     desserts

Time 5h45m

Number Of Ingredients 16

Crust-
2 Cups Flour
2/3 Cup Butter (softened)
½ Cup Unsalted or lightly salted Almonds
½ Cup Powdered Sugar
Cheesecake Layer-
2 Packages Cream Cheese
½ Cup Sugar
2 Eggs
2/3 Cup Pineapple Juice
Pineapple Topping Layer
¼ Cup Sugar
¼ Cup Flour
1 Cup Pineapple Juice
1 Can Crushed Pineapple (drained)
½ Cup Heavy Whipping Cream

Steps:

  • Preheat oven to 350.
  • Finely chop almonds.
  • In a medium size bowl mix together flour, powdered sugar, and chopped almonds.
  • Cut softened butter into cubes and add it to the mixture. Cut the butter into the flour mixture using a pastry mixer or a knife.
  • Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13x9 in pan.
  • Bake for 20-25 min until set and lightly browned.
  • While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
  • Next beat in ½ cup sugar, and eggs, mix until well blended. Beat in 2/3 cup pineapple juice.
  • Remove the crust from the oven and pour the cream cheese mixture over it while it is still hot.
  • Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set.
  • Remove from the oven and cool completely.
  • While the cream cheese layer is cooling it is time to make the pineapple topping.
  • In a 2qt saucepan mix together ¼ cup flour and ¼ cup sugar. Stir in 1 cup pineapple juice.
  • Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute it will thicken as it boils.
  • Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
  • Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream.
  • Place a glass or metal bowl in the freezer for 15-20 minutes to cool thoroughly. Beat the whipping cream in the chilled bowl until stiff peaks form.
  • Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer.
  • Place in the refrigerator for 4 hours to chill.
  • Serve with whipped cream and cherries if desired.

PINEAPPLE CHEESECAKE



Pineapple Cheesecake image

A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!

Provided by JAGOE

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 ¾ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
  • Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g

PINEAPPLE CHEESECAKE



Pineapple Cheesecake image

"A co-worker shared the recipe for this easy elegant dessert years ago, and our family has enjoyed it many times since," relates Phoebe Carre of Mullica Hill, New Jersey. Can't find ladyfingers at your grocery store? Make your own using the recipe on page 43.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) ladyfingers (about 48)
1 pint fresh strawberries, sliced

Steps:

  • In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

Nutrition Facts : Calories 255 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PHILADELPHIA PINEAPPLE CHEESECAKE



PHILADELPHIA Pineapple Cheesecake image

Say hello to your new favorite PHILADELPHIA Pineapple Cheesecake recipe! This PHILADELPHIA Pineapple Cheesecake is super light and creamy, made with PHILADELPHIA cream cheese, crushed pineapple, cinnamon, whipped topping and a packet of gelatin.

Provided by My Food and Family

Categories     Home

Time 6h

Yield 12 servings

Number Of Ingredients 8

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
  • Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
  • Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.

Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

PINEAPPLE 'N' CREAM CHEESECAKE



Pineapple 'n' Cream Cheesecake image

found in DH's grandma's recipe box titled Peaches 'n Cream Cheesecake, with the note that canned pineapple chunks could be substituted instead of the peaches. We tried it that way and it was so good! This is not a typical firm cheesecake, but more of a cake with fruit baked in, topped with a soft creamy cheese.

Provided by lucid501

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/8 ounce) package vanilla pudding mix (not instant)
3 tablespoons butter or 3 tablespoons margarine
1 egg
1/2 cup milk
1 (15 -20 ounce) can pineapple chunks, well drained, reserve juice (or substitute 1 can of sliced peaches)
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
3 tablespoons reserved pineapple juice
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
  • Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
  • Place drained pineapple over batter.
  • Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
  • Combine cinnamon and sugar and sprinkle over cream cheese layer.
  • Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
  • Let cool some before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 330.6, Fat 15.6, SaturatedFat 9.5, Cholesterol 71.2, Sodium 405.5, Carbohydrate 44.2, Fiber 0.9, Sugar 31.2, Protein 5

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